Here's my cheddar on day two of a three to five day drying process. I intentionally took the photo from above because it's not *exactly* even on top, but that's noticeable only when you look at it from the side. I'm hoping that I'll be able to cover up some of the less-than-perfect parts when I paint on the wax this weekend.
May 14, 2008 7:43 PM Nancy: I would like to dry some mozzarella cheese that we make. The drying process really brings out the flavors in the cheeses (cheddar, havarti, muenster, etc.) I tried a jerky dehydrater, but it melted and got hard.
Ultimately, I want to shred it into a powder to mix with our aged parmesan and asiago. Can you help me learn to dry cheese?
How did that cheddar turn out?
Yosef & Bluma Abrams
Mitzva Farms Cheese
I'm a Brooklyn-based writer obsessed with technology, networks, social organizing, and the politics of food. This is my online home where I talk about those things and whatever else strikes my fancy. Learn More
Comments
Nancy: I would like to dry some mozzarella cheese that we make. The drying process really brings out the flavors in the cheeses (cheddar, havarti, muenster, etc.) I tried a jerky dehydrater, but it melted and got hard. Ultimately, I want to shred it into a powder to mix with our aged parmesan and asiago. Can you help me learn to dry cheese? How did that cheddar turn out? Yosef & Bluma Abrams Mitzva Farms Cheese
- yosef abrams